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Vegetable Beef Soup Recipe

Photo by: Taste of Home

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"When we come in from playing in the snow, I serve this hearty soup," says Nancy Soderstrom of Roseville, Minnesota.

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15-20 Servings
Prep: 25 min. + cooling Cook: 2-1/4 hours

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Directions

Place roast in a large Dutch oven or soup kettle. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until meat is tender.
Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 15-20 servings (6 quarts).

Nutrition Facts: 1 serving (1.200 cups) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 235 mg sodium, 15 g carbohydrate, 4 g fiber, 13 g protein.

Vegetable Beef Soup published in Taste of Home February/March 1995, p17

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